Yeah, the availability of replacement parts is great.
Besides the 22" kettle, and 18.5" WSM, my 2003 Genesis Silver A is still kicking around. It's in phenomenal shape for a 14 year old grill.
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BBQ GAF - Smokin' Your Meat, USA Style
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Yeah, the availability of replacement parts is great.
Besides the 22" kettle, and 18.5" WSM, my 2003 Genesis Silver A is still kicking around. It's in phenomenal shape for a 14 year old grill.
LocknessMobster
Member
Which Weber premium was it?
Pic isnt showing up
Got my free smoker in this morning! Took your guys advice and got the 22",sucker is huge.
dskillzhtown
keep your strippers out of my American football
It depends on how much more the asking price. My answer is a resounding "Probably."
With BBQ it's often done when it "feels" done. BBQ is a lot less scientific than most cooking. That said by having the second probe you can at least have an idea of when it's getting close to being done. If you only have one probe in your smoker you can use it and then use an instant read thermometer for your meat.
And yeah as LocknessMobster said I have a thermometer I really love. It will give you a readout like this:
By having the full graph it's a lot easier to predict where the temperature is heading. And it's also a great way of telling how stable your smoke is and how your skill and setup are.
I have the same thermometer. I have yet to use it yet. I bought it a month ago, set it up and haven't had a cook where I needed it yet. I might have to change that this weekend. I have a brisket flat in the freezer that needs to get on the smoker.
I have the medium sized WSM and have always added in coals unlit, usually one or two at a time as it just seems akward to add coals as there is not much room between the bottom of the water pan and the coals. Any tips from anyone to make it easier to add a bunch of coal in a single go?
I angle the door downward and just use the it as a ramp to get the coals in the basket, lol
Haha I have heard of that before but never tried it as I am afraid of getting the coals stuck between the side of the smoker and the containment ring. Have had coals fall in that little area and they don't end up getting lit. I might try this idea next time though.
I see what you mean. I've mostly do it with lit coals anyway so I don't mind if they fall outside of the ring, but it would be a pain if they were unlit.
Sounds like we need to make a foolproof coal slide.
Did a quick google....here's what one guy does:
UpDownLeftRight
Banned
Very true, It's extremely tempting.
The 57cm. If it was the 67cm I'd have probably bought it on the spot since that would be a steal. Still seems to be around £40-50 under rrp here though so certainly not a bad deal. I imagine it's very similar to yours? The one with the self cleaner etc.
LocknessMobster
Member
Looks tasty!
LocknessMobster
Member
Nice seems that that model is discontinued on the UK site now but yeah its just like the one i have,grab it up now!
Edit this one? http://www.bbqworld.co.uk/weber-bar...al-kettle-premium-57cm-charcoal-bbq-black.asp
Very nice. That's the grill I have and I love it. Even if you don't buy any smoking attachments like the Slow N Sear you can get great results with the Snake Method. Just google it.
How easy is charcoal to find by you?
Looks good. Is that a Big Green Egg?
UpDownLeftRight
Banned
Yeah I was wondering why I couldn't find it on the site. Definitely the one I've got my eyes on. Get a nice big pay next month so probably gonna see if they've got a few knocking around and grab it then if I can. Otherwise just hope it doesn't sell out.
Charcoal isn't going to be much of an issue. To be honest finding wood logs was more challenging since most places seem to just have chips but finally found a bit of everything in the area now. Definitely going to check out that snake method.
I picked up one of these https://www.amazon.com/gp/product/B0049EYYCS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
it gives me some breathing room under the water bowl in my 18.5" WSM, as i found that sometimes the coals would be suffocated and there wouldn't be great airflow if i put too many coals in (which didn't seem like TOO many, like a chimney and a half)
i have one smoke under my belt after, and the heat seemed to work better after the change, so i'm happy
so, doesn't directly answer your question i guess, but i did find that this allows me to add a larger amount of coals and keep a fire burning for longer
Yeah, I'm pretty sure those have been discontinued unfortunately.
No. That is a pit boss. It's ceramic and the heaviest thing on earth
looks like it from the plate setter. Ever egg owner knows that thing, though i usually use it the other way around. If and or when i get an XL egg i wont be buying one.
apparently not an egg but another komodo style cooker.
The Lamonster
Member
The underside of my Weber kettle lid peeled off. I guess it's just paint but I'm not sure.
How common is that? I had to just go ahead and scrape the rest of it off so it didn't end up on my food.
I'm pretty sure that's soot from the smoke and not the lid coating.
The Lamonster
Member
I had no idea, but that's great! Makes me feel much better, thanks.
I had to google it because when I got my grill out of winter storage I did a once over and it was looking really bad under the dome.
Man, this might be my new obsession. The Uuni looks tempting. Might wait for the next iteration of it if the rumors about a gas conversion kit are true.
https://www.youtube.com/watch?v=gGNJbFQIr5g
This was just posted last month.
http://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html
I'd give it a watch and a look over if you're interested.
I was considering getting a pizza oven for Father's day but got the griddle instead. We have a wood fired pizza restaurant near us that already does a great job, so it's not like I have to make my own to get good wood fired pizza taste. That definitely took away my motivation to get it. Maybe next year. I know I'll always want more cool outdoor cooking stuff.
Edit: Haha. Just clicked your Youtube link. At least here is the article to go with it.
Yeah, it's the same video. =)
Applesauce
Boom! Bitch-slapped!
The pro version has the steel plate that you place over the top of the cooking area. It creates a source of radiant heat as well as diverts the flow of convection heat directly over the top of the pizza you would not get without it, so you get that leopard charring consistent with what you see with a wood fired brick oven. Me and the welder here at work came up with a DIY version using the top of a 55 gallon drum and some junk laying around the yard, works just as well but not as easy on the eyes as the Kettle Pizza. Floor temps get to around 700F and the air temps around 900F-1000F, pizzas are normally cooked in 2 minutes or less.
The big downside to this is that it uses up a lot of charcoal and wood. The Uuni doesn't look like it requires a lot of pellets to get ripping hot. And the Uuni looks cool.
My friend got a kettle pizza knockoff for an insane deal.
Nonetheless, we used it and it was awesome. Only problem was fuel consumption. U need to have your pies ready to go or you'll be spending alot of fuel to keep temps in range
My brother in law has the uuni but it's kind of small and difficult to use imo. Youre more prone to burns because of how small it is - with a larger oven you have more room for error but you consume more fuel
Nonetheless, we used it and it was awesome. Only problem was fuel consumption. U need to have your pies ready to go or you'll be spending alot of fuel to keep temps in range
My brother in law has the uuni but it's kind of small and difficult to use imo. Youre more prone to burns because of how small it is - with a larger oven you have more room for error but you consume more fuel
Damn. Looking good. Mind sharing the recipe for the Jerk Wings?
Honestly, all I do is buy a bottle of this stuff and I let it sit over night. Never had much success finding good jerk recipes online nor do I want to look hard enough for scotch bonnets. Had a Jamaican teammate in college who put me up on the stuff.
LocknessMobster
Member
Yep good stuff,I use their marinade for my jerk chicken.
Same here. Pimento wood also seems more trouble than its worth. I'll have to pick some up if I can find it locally. Thanks.
Man, just read up on this. My first instinct was to try to grow your own but apparently it's hard to do outside of the Caribbean. I'd really have to travel to Jamaica and try real jerk to see if it's even worth the effort to import.
LocknessMobster
Member
Never tried smoking anything jerk yet, bet those were tasty as hell.
If you want to pay extra here are a couple of sites that sell pimento wood:
https://www.pimentowood.com/
http://pimentowoodproducts.com/
I just use hickory.
LocknessMobster
Member
Got this from my sister for christmas,really tasty stuff. Its normally used for cheese and crackers plates but I wanna try n cook with it,any ideas?
Code:
[IMG]http://www.hickoryfarms.com/on/demandware.static/-/Sites-Web-Master-Catalog/default/dw6cedbe38/images/products/Hickory-Farms-Simply-Hot-Pepper-Bacon-Jam-2-Pack-003713.jpg[/IMG]Glaze for a sausage roll/fatty? Might need to check the sugar content to make sure it won't burn too quickly.
Glaze, as previously mentioned, or you could easily incorporate that into a homemade bbq sauce.
J-Roderton
Member
Threw down some BBQ drumsticks and thighs last week. Turned out awesome. Probably going for a rack of ribs this weekend. Only problem is my grill isn't too big. May have to improvise.
Anyone have experience smoking on a gas grill? I've seen a lot of youtube videos on it but have yet to try it. Just been doing the indirect heat thing so far.
Anyone have experience smoking on a gas grill? I've seen a lot of youtube videos on it but have yet to try it. Just been doing the indirect heat thing so far.
Just cut the rack in half if it won't fit.
I've said this before and I occasionally get crap for it, but smoking on a gas grill is an underwhelming and almost futile experience. You won't get the true flavor of wood/charcoal and you'll just be wasting a ton of propane.
Though, a part of me recommends you try it so you can see what I mean. And if you still have the itch for BBQ, then maybe you'll make the leap to a non-gas smoker.
J-Roderton
Member
Yeah eventually I will. But townhouse living with space and all doesn't really allow it. I think I will give it a try though sometime in the next week on the gas grill, though. Going into it I figured it would be nowhere the same as a real smoker but any little more smoke flavor is better than none I suppose.
Applesauce
Boom! Bitch-slapped!
You can get a vertical smoker that uses propane and wood chips as a heat source. They don't take up a lot of space either. Some are fairly cheap.
Applesauce
Boom! Bitch-slapped!
TexasGAF H-E-B has baby back ribs and pork shoulder on sale this week
Eye for an Eye
Member
I finally brined that Turkey. I did it for like 2.5 days, but I didn't do anything overly fancy and strong, so it just help keep it nice and moist. I used two different spices lockness sent me, sweet & spicy and spicy apple.
So this is about half way through the cook. I turned it around to make sure the side closest to the heat wouldn't burn to a crisp. I also tucked a couple piece of foil on the side to ensure it didn't burn.
My finished bird. I like it get to 155 in the breast, and I think it was close to 170 in the thigh.
And this was after a rest and cutting off a few pieces. The bird was so moist and tasted amazing.
So this is about half way through the cook. I turned it around to make sure the side closest to the heat wouldn't burn to a crisp. I also tucked a couple piece of foil on the side to ensure it didn't burn.
My finished bird. I like it get to 155 in the breast, and I think it was close to 170 in the thigh.
And this was after a rest and cutting off a few pieces. The bird was so moist and tasted amazing.
Eye for an Eye
Member
I believe it took about 6 hrs and cooked around 275. The last hour I added more coals to bump the temp to about 325 to finish it off. I started it in the afternoon, and didn't get done till almost midnight.
Lucky
I wish I could source meat for as cheap as I saw at HEB, even before it was on sale lolthe problem with this is there isn't very much meat on them bones.
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